Asparagus Potato Soup

I don't love asparagus, but Brian does. I buy it once or twice a year when it is on sale for his sake. This was a pretty good use of it.

Asparagus Potato Soup

Ingredients

2 cups diced peeled potatoes

  1/2 pound fresh asparagus, chopped

  1/2 cup chopped onion

  2 celery ribs, chopped

  1 tablespoon chicken bouillon granules

  4 cups water

  1/4 cup butter, cubed

  1/2 cup all-purpose flour

  1 cup heavy whipping cream

  1/2 cup milk

  1/2 teaspoon salt

  Dash pepper

  12 bacon strips, cooked and crumbled

  3/4 cup shredded cheddar cheese

Directions

In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.

In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese. Yield: 6-7 servings.

It did not yield 6-7 servings. I can only assume that like many recipes, the yield is for light eaters during a multi-course meal. Or we are just pigs.

The soup was good. It was very thick. I wanted to thin it out a little more, but Brian likes thick soups because he thinks they are more substantial. C and the little girl I babysit were forced to eat a few bites. It is an adult soup. I added a tiny bit of cheese and no bacon, and it was just fine. Yes, bacon is delicious, but I'm not in the habit of adding bacon (or meat in general) to dishes where it really isn't needed. The soup was plenty rich without it.